How long it takes: 30 minutes Equipment you’ll need: saucepan, large skillet Servings: 4 Uses fresh green beans. French green beans, haricot vert, are skinnier green beans and are traditionally used in this recipe. However, I usually use regular supermarket green beans because they are more available and less expensive. If you do use haricot vert, keep in mind that the cooking time will be reduced. Elevates ordinary green beans. If you’re used to heating up canned green beans for an easy side, you’ll be amazed by the flavor and texture of green beans almondine. There’s really no comparison. It’s hard to tell they’re even the same food: rubbery, salty, olive green chunks of beans versus crisp fresh green beans, perfectly cooked, tossed with browned butter, sliced shallot, toasted almond slices, and lemon zest. I guarantee that most people will not look twice at plain old green beans after trying delicious green beans almondine. Give them a try today!
How To Make Green Beans Almondine
Boil the beans. Green beans almondine are easy to make. Get a pot of salted water boiling; in the meantime, trim the beans. After the water comes to a boil, add the green beans and boil for six to seven minutes. You may want to fish a bean out of the pot and taste it. Everyone seems to have a personal preference as to how crunchy they like their green beans: super crunchy, crisp but not crunchy, or downright soft. You be the judge. Drain well. Make the almondine topping. While the beans are cooking, toast the sliced almonds in a large skillet. Remove them from the pan; set aside. In the same pan, melt a couple tablespoons of butter in a large skillet. Add the shallots. Stir and cook for about 5 minutes, or until the butter has browned and the shallots have softened. Add the almonds, drained beans and the lemon zest; sauté lightly until the beans are warmed through. Season with salt and pepper. They’re ready to serve! Green beans almondine are great with this soy glazed salmon, pork medallions, or pretty much anything, honestly. They’re a perfect match with Parmesan baked cod or classic meatloaf. Try them as an easier (and healthier) alternative to green bean casserole for Thanksgiving.
How to keep green beans green
There are three ways to keep your beans bright green: don’t overcook them, give them an ice bath, and don’t cook them with lemon juice. If you prefer well-done green beans, you may have to sacrifice some of the bright green color but that’s okay, it’s up to you. To stop the cooking quickly, immerse the cooked green beans in an ice bath. Lemon juice is acidic and will turn the green beans brownish. If you want to spritz the beans with lemon juice right before serving, that’d be perfect.
Recipe Variations
Vegan and dairy-free: Use olive oil instead of butter. Instead of shallots: Use thinly sliced red onion or yellow onion. Add garlic. Add one clove minced garlic near the end of the sauté time. Add bacon. When isn’t bacon good? Chop a few slices of bacon into 1 inch pieces, fry until crisp. Remove from pan with slotted spoon and drain fat from pan. Continue with recipe as directed, adding cooked bacon with the beans and lemon zest.
Make-Ahead Idea
After boiling the green beans to the desired tenderness, drain them, and immediately put into an ice water bath (a bowl filled with ice cubes and water). This will stop them from cooking further. You can refrigerate them at this point for up to 24 hours, and continue with the recipe when you’re ready.
Storage & Reheating Tips
Wrap the leftovers up well and refrigerate for 3 to 5 days, or freeze up to 3 months. Reheat gently in the microwave. You won’t really be able to tell the difference between fresh cooked and leftover beans.
